Limited Time Originals Limoncello Inspired Cake Mix

Limited Time Originals Limoncello Inspired Cake Mix

16.5 oz box


Sat Fat

Nutrition Facts

12 servings per container

Serving Size
0.083 package
Amount per serving
% Daily Value*
Total Fat
3g 4
Saturated Fat
1.5g 6
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
0mg 0
250mg 11
Total Carbohydrate
31g 11
Dietary Fiber
0g 2
Total Sugars
16g Added Sugars 33
Vitamin D
30mg 2
.8mg 4
20mg 0
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [Preservative]), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Cornstarch, Contains 2% Or Less Of: Dextrose, Salt, Wheat Starch, Natural And Artificial Flavor, Cellulose Gum, Guar Gum, Yellow 5, Yellow 6.


Contains: wheat, soy. Produced in a facility that also process milk, eggs, peanuts and tree nuts (walnuts).Do not consume/eat raw batter.

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Limoncello inspired. Extra moist lemon. Per 1/12 Package: 160 calories; 1.5 g sat fat (6% DV); 250 mg sodium (11% DV); 16 g total sugars. Limoncello is a sweet and refreshing lemon liqueur perfected in Southern Italy. And while our Limoncello cake mix doesn't contain the liqueur it's bright, zesty and luscious flavor is inspired by over 100 years of Italian tradition. If you enjoy our moist and rich cake mix, keep your eyes peeled for our other limited-time, limoncello-inspired products! Naturally & artificially flavored.

Preparation Instructions: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. Blend in large mixing bowl, at low speed until moistened: Cake Mix, 1 cup water, 3 eggs, 1/3 cup oil. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. Bake at 350 degrees F until done. Add 3-5 minutes to bake time for dark or coated pans. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Two 8 inches round layers 28-32 min. Two 9 inches round layers 24-28 min. One 13 inches x 9 inches pan 28-32 min. One 10 inches or fluted tube pan 33.38 min. 24 cupcakes (fill 1/2 full) 14-18 min. Cool cake in pan 10 to 20 minutes (tube pan 25 min.). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered.